The Black Tea- The Tea of Tea-ism

The Tea Basics

Although the green tea is the national drink of the Chinese people, the black tea scores 90 percent of all teas consumed worldwide. It originated in China some 5,000 years ago. The tea plant, Camellia sinensis, is native to Southeast Asia, a bush that can reach a height of 40 feet if allowed to grow wild. In general, there are three main categories: green, black and oolong. From these evolved 15,000 other varieties. The major differences depend on how it is grown, genetic “parentage,” aged, brewed, blended and the processing methods they all undergo. The common denominator that these teas were believed to have harbored profoundly is the promising health benefits.

The history of the black tea is essentially linked to Tibet, Mongolia and the Uyghur people of Northwestern China. During the Tang Dynasty, 618 and 907, was the get-go of tea and horse trades. The Yunnan Province is the largest tea-producing region of Chinese teas. One of the unique teas is Pu-er tea that is being aged from two to six years to possess medicinal properties. India, Kenya, Sri Lanka, Argentina and Turkey are some of the major black tea raisers in the world. Sri Lanka is also one of the major producers of black tea. In 1997, it became the world’s number one tea exporter than India and China.

Keemun: One of the prominent teas from China, superior to India’s Darjeeling and Assam. Fragrance is from mild to sweet, more potent sweetness from higher grade Keemuns.

China: Generic name for a variety of black teas.

Assam: Assam, one of the largest tea-producing regions of India. Known for the Crush, Tear and Curl and orthodox black teas refined in two flushes, the first has a rich and fresh aroma and the second is the tippy teas.

Kenya: Kenya, producers of Crush, Tear and Curl grade blended with Assam, Darjeeling and/or Ceylon to concoct some of the most popular tea blends.

Darjeeling: India, the most aromatic tea. Produces rare black teas; the Crush, Tear and Curl; tastes nutty, similar to black currants, and often described as reminiscent of taste and fragrance of muscat grapes.

Turkish: Turkey, taste reveals light smokey tone, no astringency, smooth and full-bodied.

Ceylon: Sri Lanka, crisp aroma remindful of citrus, can be used both unmixed and in blends, from fannings to Crush, Tear and Curl to rare organic teas.

Black tea ranges from reddish brown to black. Vintage black tea is very rare to find. One unique characteristic is that it mellows when aged, becomes superlatively richer and aromatic, stronger and boasting in flavor. It is processed by steaming the green tea and fermenting it naturally. Molds, aspergillus and penicillium, develop in the process; and it just needs to be kept in a well-vented place. It adjures the same adjective that used to describe wines or whisky. Unlike other types of tea, black tea comes in compacted cakes of assorted sizes and to make it easier to weigh and deliver to remote tribal villages.

What exactly are the chemical reactions in that microbial fermentation process, how these chemical components change over time, and the effects they have on human health in the long run are still some of the many questions left unanswered. Through researches and studies, some of these questions have already been supported with factual results. While the medicinal values of all teas are now being explored more, hypothetical remedy for ills or diseases are now being globally linked and associated with tea drinking.